Dandelion Jelly - Easy Flower Jelly Recipe with Less Sugar (2024)

FAQs

Is dandelion jelly safe to eat? ›

Dandelion tea is also a favorite of those that enjoy tea. You can also make sauces with dandelion greens, such as pesto, syrups, and freezer jelly! The Fresh Dandelion Jelly recipe below is a great spread and can be used like honey, spread over toast, peanut butter sandwiches, and more!

Dandelion Jelly is the First Rite of Spring

But the dandelion jelly was always the first thing we made in spring, because the dandelions are always first! The jelly is made from the bright yellow petals of the flowers, not the greens. It has a beautiful golden color and a delicate honey-like flavor.

Dandelion Jelly is best enjoyed generously layered over a smear of butter on any breakfast bread, on a holiday charcuterie board, or as simple as a side smattering on a cracker acompanied by some soft brie!

In an air-tight container, pour vodka over the chopped dandelion roots, completely covering them. 3. After a quick stir, seal the container and allow it to sit in a cool dark place for 1 - 3 months, dandelion roots need at least 1 month to infuse into the tincture.

Some people may have an allergic reaction from touching dandelion. Others may get mouth sores. If you are allergic to ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn.

Dandelion might cause allergic reactions, stomach discomfort, diarrhea, or heartburn in some people.

- Store it in very, very clean jars. Sometimes the jelly stays a little cloudy; this is because of the pollen; this is fine.

The dandelion (Taraxacum officinale) is an abundant “weed” plant that also happens to be edible. In fact, nearly the entire plant can be consumed in one way or another. The only inedible part is the stem, which contains a very bitter, milky substance.

Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.

What flavors go well with dandelion? ›

A friend tells me that her Italian grandfather used to go out to the yard and pick all the dandelion leaves to make dinner—the bitter, weedy greens are particularly lovely when paired with a generous glug of olive oil and a squeeze of lemon.

Cooking dandelions eliminates some of the bitterness. First boil the greens for about 5 minutes, then transfer to a pan with hot olive oil and garlic, and sautee for 3-5 minutes. Eat as is or add to other dishes like pasta or scrambled eggs.

Not only are dandelion greens safe to eat, but they also provide a range of health benefits. All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more.

Fresh roots and leaves are often consumed in salads. The German Commission E Monographs recommends 3 to 4 g of the root or 10 to 15 drops of root tincture twice a day, or 4 to 10 g of the leaves or 2 to 5 mL of leaf tincture 3 times a day.

The dandelion (Taraxacum officinale) is an abundant “weed” plant that also happens to be edible. In fact, nearly the entire plant can be consumed in one way or another. The only inedible part is the stem, which contains a very bitter, milky substance. Let's start at the top: the flowers.

Dandelions are entirely safe to eat, and all parts of the plant, including the roots, leaves, and flowers, are edible.

Some people are allergic to dandelion; allergic reactions may be more likely in people who are allergic to related plants such as ragweed, chrysanthemums, marigolds, and daisies. Little is known about whether it's safe to use dandelion in amounts greater than those in foods during pregnancy or while breastfeeding.